How to Roast a Seven-Pound Chicken


A perfectly roasted chicken with a golden exterior and moist interior is a flavorful main dish fit for holiday dinners and special occasions. Unfortunately, larger chickens can dry out before they cook through if they are roasted at too high a temperature. You can solve this problem by roasting a larger chicken using the method for cooking turkeys. The key is in cooking the chicken at a high initial temperature to brown the exterior and then roasting the chicken for the remaining time at a lower heat to cook the meat through without drying it out.

Things You'll Need

  • 7 lb. chicken, giblets and neck removed
  • Towel
  • Butter or olive oil
  • Salt and pepper
  • Herbs and seasonings of your choice
  • Kitchen twine
  • V-shaped oven roasting rack
  • Roasting pan
  • Meat thermometer
  • Preheat the oven to 450 degrees F.

  • Wash and pat the chicken dry with a clean towel.

  • Rub butter or olive oil on the exterior and inner cavity of the chicken.

  • Lightly sprinkle the exterior and inner cavity of the chicken with salt and pepper and any additional herbs and seasonings of your choice.

  • Tuck the chicken wings behind the breast.

  • Tie the chicken legs together with kitchen twine.

  • Set the prepared chicken with the breast up on the oven roasting rack.

  • Place the roasting rack inside a roasting pan.

  • Roast the chicken, uncovered, at 450 degrees F for 30 minutes to brown it.

  • Cover the roasting pan with foil or a lid and lower the temperature to 325 degrees F.

  • Continue to cook the chicken for 70 to 90 minutes.

  • Test the chicken with a meat thermometer inserted into the thickest portion of the thigh. Remove the chicken from the oven when the thermometer reads 170 degrees F.

  • Remove the chicken from the oven and leave covered for 15 minutes for the internal temperature to raise to 180 degrees F and for the juices to return to the inner portion of the meat.


  • Photo Credit Eising/Photodisc/Getty Images
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